This recipe features our October Herb of the Month, Thyme. Found in Greek history, thyme is commonly used as a flavoring agent in tea, food preservative and natural herbal supplement. Also, this recipe is high in fiber which will help to keep you feeling full longer.

Recipe Yield: 4 Servings

Ingredients

2 Medium Zucchini - cut lengthwise into 4 slices

1 Large Red Bell Pepper – quartered

1 Large Eggplant - cut crosswise into ½ inch thick slices

6 1/2 Tbsp Olive oil

3 tsp Fresh Oregano - chopped

4 tsp Fresh Thyme - chopped

1 Tbsp Red Wine Vinegar

5 1/2 Tbsp Soft fresh Goat Cheese

2 cups Baby Spinach leaves

8 slices Whole Grain Bread

1 cup Couscous - uncooked

2 1/2 cups Vegetable Stock – brought to a boil

1 cups Cherry Tomatoes – halved

Directions

Roasted Vegetables

Preheat oven to 400 degree F.

In a large mixing bowl, add 3 Tbsp of olive oil, zucchini, bell pepper and eggplant.

Toss well until all the vegetables are coated with oil.

Arrange vegetables on prepared baking sheets and put in the oven.

After 15 minutes, turn.

After an additional 10 minutes remove zucchini when tender and brown in spots.

Roast eggplant and bell pepper for another 20 to 25 minutes until done.